The unique flavors of Jewish Regional cooking are brought to life in this fascinating new cookbook. It features an enticing range of 120 recipes from Jewish communities all around the world.

Perfect Jewish is a delightful cookbook by Elizabeth Wolf-Cohen features both Ashkenazic and Sephardic dishes divided into 5 sections:

Soups, aalads & appetizers

Main dishes

Light dishes and accompaniments

Desserts, cakes & cookies

Breads & pastries

The featured recipes cover Central, Eastern Europe and Russia, Spain, Portugal, the Middle East and North Africa. The selections and the beautiful photos paint a rich picture of our culture adapting itself to the various regions around the world that were graced with a Jewish presence.

The easy to follow, detailed recipes, and the mouth watering photos make this a must have book for every kitchen. It was hard to choose just one recipe out the many succulent selections but I finally decided upon something uniquely American, so we adapted (the original deli recipe calls for Gruyere cheese) the following from the book:

Pickled cucumbers to serve [yes, there is recipe for these on page 41, if you are truly ambitious!]

Thousand Island Dressing

1 cup bottled or home made mayonnaise

2 tbsp ketchup or chili sauce

2 tbsp seeded and finely chopped green bell pepper

2 tbsp finely chopped pimento

2 tbsp finely chopped sweet and sour pickled cucumber

Following the great emigration of the 1880s, by the 1920s more than 2 million Jews were working in sweatshops. They bought kosher foods from Jewish neighbors and a great Jewish-American institution, the Jewish deli, was born. It served some fantastic sandwiches.

Dressing: Mix the dressing ingredients together in a bowl until well blended. Store, refrigerated, in an air tight container for up to one week.

Spread margarine on to one side of each bread slice. Lay margarine- side down. Spread the center with 1 tbsp each of the dressing.

Divide the roast beef between 2 bread slices tucking in the slices to fit. Divide the sauerkraut and make an even layer over the roast beef. Top with the remaining bread slices, margarine side out, and press firmly to compress the layers.

Heat a non-stick skillet or ridged griddle pan over medium-high heat. Carefully slide the sandwiches into the pan. Press down on on the tops of the sandwiches. Cook for 3 minutes or until the undersides are crisp and golden.

Carefully turn, press down again and cook for 2 minutes, or until golden and the beef is hot. Transfer to a cutting board Cut in half and serve with pickles.